Description
A deliciously crispy on the outside, chewy on the inside cookie.
Ingredients
Units
Scale
- 8 oz (225 g) (2 sticks) butter, softened but still cold
- 3/4 cup (150 g) white sugar
- 3/4 cup (150 g) light brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 3 cups (360 g) flour
- 3/4 tsp coarse Kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (150 g) dried tart cherries, chopped
- 1 bag white chocolate chips
- 1/2 cup (65 g) macadamia nuts, toasted and chopped
To Toast The Nuts
- Preheat the oven to 350. Place the nuts onto a baking sheet and bake for 12-15 minutes or until they start to turn golden and you can start to smell them
Instructions
- In a medium bowl, cream together butter and both sugars just until incorporated.
- Add the eggs and vanilla and mix until just incorporated.
- In a medium bowl, thoroughly mix together the flour, salt, baking powder and baking soda.
- Add the flour mixture to the butter and sugar and again mix until just incorporated.
- Stir in the cherries,chocolate chips and macadamia nuts.
- Portion out the cookies into 2 oz portions (about the size of a large cookie scoop). Place on a cookie sheet lined with wax paper. Cover and place in the fridge for several hours. I always leave mine overnight.
- Preheat the oven to 375.
- Place the chilled cookie dough balls onto an ungreased cookie sheet and bake for 20-25 minutes. Allow to cool for a few minutes on the cookie sheet before removing.
Notes
- These cookies are best when they are slightly undercooked in the middle.
- They will set up once cooled and this will allow for a chewy cookie.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220